• 한국축산식품학회지
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• 제36권4호
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• pp.531-537
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• 2016

In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese.

• 한국식품과학회지
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• 제4권1호
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• pp.24-28
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• 1972

Synthetic food preservatives were analysed in foods collected in Seoul area on Aug. 10, 1971. Sorbic acid, benzoic acid, dehydroacetic acid and butyl p-hydroxybenzoate were determined by the simultaneous gas chromatography using FID at $200{\circ}C$ and a column of Chromosorb W coated with 5% $DGS{\sim}1%\;H_3PO_4$. The recovery rates of each preservative were from 76.7% to 96.3%. The calibration curves show linearity within a range from 0.3 to $2.5{\mu}g$ of standard preservatives. The results obtained were as follows: 1) Benzoic acid was used as well as butyl p-hydroxybenzoate in soy. 2) Sorbic acid was not found in soy. 3) From all breads and biscuits benzoic acid was found as trace. 4) Detected preservatives were below the range of permitted limit. 5) From 2 soy among 15 samples dehydroacetic acid was found.

• 한국식품위생안전성학회지
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• 제3권4호
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• pp.203-209
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• 1988

식품중 보존료의 분석방법을 신속 간단하면서도 정화기 정량할 수 있는 방법 개발을 시도한 바 다음과 같은 결론을 얻었다. 1. HPLC system에 의한 희석법으로는 간장중 paraben류와 , 유산균음료중 SOA를 99%이상의 회수율로 20분 이내에 정량할 수 있었다. 2. GLC system에 의한 직접 추출법으로 간장중 BA와 Paraben류의 동시정량이 가능하였으며 유산균음료와 SOA를 99%이상의 회수율로 신속히 정량 할 수 있다.

• 한국식품위생안전성학회지
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• 제10권3호
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• pp.155-161
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• 1995

In the study, attempts were made to investigate the safety of the deep-fried instant noodles. A total of 50 deep-fried instant noodles were puchased from a local supermarket. Acid value , peroxide value, preservatives, heavy metals and pesticide residues were determined. Acid value(AV) and peroxide value(POV) of deep-fried instant noodles were lower than the Food Law in force. Any preservatives were not detected in all deep-fried instant noodles. The level of all heavy metals and pesticide residues found in deep-fried instant noodles were fairly low, and pesticide residues in deep-fried instant noodles was almost removed after cooking. It was conclued from these results that deep-fried instant noodles may be no harmful in oxidative stability(AV, POV) and sanitary safety(preservatives, heavy metals and pesticides).

• Mycobiology
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• 제36권3호
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• pp.167-172
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• 2008

Beef luncheon meat is one of the most popular meals in several countries in the world including Egypt. Thirty one fungal species and 3 species varieties were recovered from 30 samples of beef luncheon meat collected from different supermarkets in Qena. Alternaria, Aspergillus, Emericella, Mucor, Mycosphaerella, Penicillium and Rhizopus were the most common genera on the two types of media. From the above genera, the most prevalent species were Alternaria alternate, Aspergillus flavus, A. fumigatus, A. niger, A. terreus, Emericella nidulans, Mucor racemosus, Mycosphaerella tassiana, Penicillium chrysogenum and Rhizopus stolonifer. Screening of fungi for their abilities to produce lipase enzyme showed that, ten isolates represented 32.26% of total isolates appeared high lipase production, while sixteen isolates (51.61%) were moderate and 5 isolates (16.13%) were low producers. Aspergillus niger, Fusarium oxysporum and Nectria haematococca produced the highest amount of lipase enzyme, so these fungi were used in further studies. The incorporation of five food preservatives (Disodium phosphate, sodium benzoate, citric acid, potassium sorbate and sodium citrate) individually in the culture medium of lipase production exhibited an inhibitive effect on the mycelial growth and enzyme production by Aspergillus niger, Fusarium oxysporum and Nectria haematococca.

• 한국식품저장유통학회지
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• 제21권4호
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• pp.529-535
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• 2014

본 연구는 전통적으로 방부 또는 살균효과가 있어 떡 등에 첨가되거나 저장 및 포장에 이용되었던 자생식물 15종 21건에 대하여 데하이드로초산(sodium dehydroacetate), 소르빈산(sorbic acid), 안식향산(benzoic acid), 파라옥시안 식향산메틸(methyl p-hydroxybenzoate), 파라옥시안식향산에틸(ethyl p-hydroxybenzoate), 파라옥시안식향산프로필(propyl p-hydroxybenzoate), 파라옥시안식향산이소프로필(isopropyl p-hydroxybenzoate), 파라옥시안식향산이소부틸(isobutyl p-hydroxybenzoate), 파라옥시안식향산부틸(butyl p-hydroxybenzoate), 프로피온산(propionic acid)의 함유량을 분석하였다. 솔잎, 망개잎, 대나무잎 등 15종에 대한 천연유래 보존료 함유량을 조사한 결과 솔잎, 대나무잎, 칡잎, 모시잎, 쑥, 잣나무잎 등 6종에서 안식향산, 소르빈산, 프로피온산을 확인할 수 있었다. 안식향산은 대나무잎, 모시잎, 솔잎, 쑥, 칡잎, 잣나무잎에서 8.201~21.839 mg/kg, 소르빈산은 대나무잎과 칡잎에서 5.630~24.995 mg/kg, 프로피온산은 모시잎에서 61.324~62.726 mg/kg이 검출되었다. 조사 식물 중 망개잎, 토란잎, 조릿대, 연잎, 원추리, 구절초, 떡갈나무잎, 산초잎, 감잎 등 9종에서는 천연보존성분이 검출되지 않았다.

• 한국식생활문화학회지
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• 제35권6호
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• pp.577-581
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• 2020

This study examined the physicochemical properties of radish pickle containing different natural preservatives (grapefruit seed extract, green tea extract, rosemary, or olive) stored for 0, 1, 2, 3, and 4 weeks. The hardness and color of the radish pickles with the grapefruit seed extract was higher than the other radish pickles during storage from week 0 to week 4. A 14.52% and 13.80% decrease in hardness and color were observed in the radish pickles with grapefruit seed extract (GFE), respectively. In addition, the total phenolic content was highest in the GFE in natural preservatives. Based on the results, GFE was selected as the optimal natural preservatives, and the growth of total viable bacteria and yeast were evaluated. The total viable bacteria and yeast showed similar patterns to the control. These results are expected to be useful in producing radish pickles with optimal quality and contribute to the development of various foods in the food industry.

• 식품과학과 산업
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• 제49권1호
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• pp.30-37
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• 2016

• 한국식품조리과학회지
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• 제4권2호
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• pp.39-50
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• 1988

가정용 통배추김치와 동치미를 시료로 하여, 김치 발효의 최적기에 관여하는주요 유산균종을 분리, 동정한 후 그들 유산균에 대한 소금과 식품보존료(Sorbic acid, P-hydroxybutly benzoate, p-hydroxypropyl benzoate, Sorbic acid와 P-hydroxybutyl benzoate병용)에 대한 영향을 검토한 결과는 다음과 같다. 1. 배추김치와 동치미에서 분리·동정된 유산균은 Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis, Streptococcus faecalis Pediococcus pentosaceus였다. 2. 유산균 생육과 식염과의 관계는 무염에서 보다는 소금 0.5∼2.0%에서 생장이 더 잘 되었다. 3. 유산균의 산생성능은 Lactobacillus plantarum이 산의 생성을 가장 많이 했다. 소금농도에 따른 유산균의 산생성능은 Leuconostoc mesenteroides는 소금 함량이 낮을수록 산을 많이 생성했고, 그 외 모든 균은 소금 0.5%∼2.0%에서 산의 생성량이 많았다. 4. 유산균에 대한 보존료의 영향을 Sorbic acid 0.05% 및, 1%의 단용과 Sorbic acid 0.05%와 POBB 0.004% 병용이 보존효과가 크게 나타났고, POPB 0.01% 가 가장 효과가 작았다. 소금이 첨가되면 보존효과가 더 좋게 나타났다. Lactobacillus plantarum이 모든 보존료에 대해 가장 영향을 적게 받았고, Leuconostoc mesenteroides가 가장 영향을 많이 받았다. 5. 이상의 결과에서 효과가 큰 보존료 Sorbic acid 0.05%∼l% 및 Sorbic acid 0.05%와 POBB 0.004%의 혼합물을 넣고, 김치를 숙성시키면. 여름철 김치의 산패를 다소 억제시켜서 저장 기간을 지연시킬 수 있으리라 기대된다.

• 한국식품과학회지
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• 제40권5호
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• pp.503-509
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• 2008

국내 사용빈도가 높은 소르빈산류, 안식향산류, 파라옥시안식향산에스터류의 일일추정섭취량을 평가하였다. 식품별 보존료 농도와 국민건강 영양조사의 성별, 연령별 식품섭취자료와 체중을 이용하여 일일추정섭취량을 산출하였고, 이를 JECFA에서 제시한 ADI와 비교 검토하여 안전성 여부를 평가하였다. 분석된 보존료의 일일추정섭취량은 소르빈산류 495.85 ${\mu}g$/kg bw/day, 안식향산류 215.34 ${\mu}g$/kg bw/day, 파라옥시안식향산에스터류 5.01 ${\mu}g$/kg bw/day로 산출되었으며, ADI 대비 각각 2, 4.3, 0.1%로 섭취 수준은 안전한 것으로 평가되었다. 상위섭취자(90th)의 일일추정 섭취량은 소르빈산류 1,012.06 ${\mu}g$/kg bw/day, 안식향산류 229.56 ${\mu}g$/kg bw/day, 파라옥시안식향산에스터류 11.58 ${\mu}g$/kg bw/day로 산출되었으며 ADI 대비 4.1, 4.6, 0.1%로 안전한 섭취수준으로 평가되었다. 성별에 따른 차이는 안식향산류의 경우 남자가 여자보다 많이 섭취하였으나 소르빈산류와 파라옥시안식향산에스터류는 성별에 따른 차이를 보이지 않았다. 소르빈산류, 안식향산류, 파라옥시안식향산류의 일일추정섭취량은 모든 연령에서 안전한 섭취수준으로 평가되었다.